IDIYAPPAM RECIPE |SEVAI–BREAKFAST RECIPES

Idiyappam /sevai/string hopper is a very popular Tamilnadu/kerala breakfast recipe.I learnt this from my MIL.Before marriage my mom makes sweet sevai and lemon sevai for guests using store bought rice sevai. I never knew idiyappam can be made at home till my marriage. Initially i used to struggle a lot without knowing the correct boiling point of water.If the water is over boiled , idiyappam dough will be well cooked and it will be really hard to press when the dough cools down.( u have to call ur husband for help ) If it is boiled less than the required temperature, idiyappam will be very soft and u won’t get proper strings.U’ll not be able to crumble it for making lemon , sweet and other varieties. By practice , i got it right. .Sen loves my idiyappam a lot. My MIL makes idiyappam for our guests usually.I am happy i too can prepare idiyappam for my guests confidently..
If u know this basic idiyappam recipe u can make nearly 6-7 varieties with it. I’ll post the varieties in the upcoming post. To me kozhukattai dough and idiyappam dough making are similar in procedure. So i have attached the video of kozhukattai dough which is the same for making idiyappam dough.Please watch if interested.I have also given some tips to make perfect idiyappam when the water is over boiled or less boiled and the approximate water measurement for 1 cup of rice flour.Hope this post will be useful for beginners.

INGREDIENTS
1 cup - 200ml

Rice flour – 1 cup Water – 1.3 – 1.5 cups ( i used 1.3 cup) Salt – as needed Gingely oil – 1 tsp

METHOD

In a bowl , take the water . Add a tsp of oil.Allow it to boil for 2-3 minutes.When it boils,small bubbles will appear in sides first. Then it will appear in bottom. After 2 minutes it will start to roll boil with big bubbles. Switch off the flame as soon as u see one big bubble.Never allow to roll boil completely.It will be just right for the flour to cook and u’ll get a non sticky dough.( No problem even if it roll boils slightly but u will find it really hard to press.) In a vessel , keep the flour mixed with salt .Add this water little by little to the flour and mix well with a ladle..Do not pour all the water.U may get some excess water remaining.I used 1.3 cups of water for 1 cup of rice flour. It may vary up to 1.5 cups. The quantity of flour will increase as it gets cooked. When the dough becomes warm start kneading with ur hands and u’ll be able to roll a non-sticky and soft yet firm dough. Now take the idiyappam press, grease it with oil and fill the dough .Squeeze it onto the idli plate. I used my electric rice cooker base plate to make a single layered idiyappam like in hotels..(Grease the plate with oil before pressing) U can also squeeze as small idlis in each hole of idli plate.Always keep the idil plate after the water starts to roll boil. It will take just 2-3 minutes to cook. Remove after 2 minutes. Idiyappam will drop easily without sticking from the plate.

Remove and serve hot with sweetened coconut milk and kurma !!

NOTE

Always add water in small quantity while mixing the dough. If u add more water , dough will be sticky. U can add more rice flour to correct it but idiyappam will look dry . So u have to eat it really hot.. By mistake if u allow the water to roll boil completely , add 1/4 cup of cold water ( room temperature) to it . The water will come to the correct heating point. Now add the required water to the flour and make the dough. If u strong enough to press the dough , u can allow the water to boil well and add.But U’ll really get a nice, soft idiyappam with big strings. Always cover the unused dough with a wet cloth and grease with little oil.Else it will become dry . If the water is less boiled , idiyappam strings will get cut when u press and idiyappam looks mushy after it cooks.So no problem if the water is over boiled.Make sure it is not less boiled. Boil in high flame for 2-3 minutes. It will be enough i guess.

Do have a look at this video for making idiyappam dough, if interested ..

How to make idiyappam dough using rice flour

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